Vegan, Gluten Free Raspberry Rose Cheesecake Jars made with real wholesome ingredients
HAPPY MONDAY BEEBS..!! I know that it is totally contradicting of me to share this gorgeous, mouthwatering raspberry rose cheesecake jars when I’m on the mind body green no sugar challenge this week, but I couldn’t not share this with you.
PLUS since raspberries are on SALEEEE right now at Whole Foods it made it the perfect time to say, make some cheesecake, vegan, raspberry rose cheesecake.
I made it last week and have been dying to share this with youuuuu. It’s one of those desserts that I can’t believe I made. I have the biggest sweet tooth, likeee HUGE sweet tooth and I tend to lean more towards cookies, or muffins okay and brownies, let’s be honest I have covered most desserts but I tend to stay away from raw desserts because every time I have attempted to make a dairy free filling, it doesn’t come out right.
Its either too coconutty, or I don’t know.
Then last week I mastered the perfect recipe.
I mean this stuff is CREAMY and lemony, and not too sweet.
PLUS. No guilt trips here about wanting to lick the jar clean.
I made these in jars because then I can take them on the go with me, and honestly who doesn’t love to travel with their own dessert.
On the go healthy, tasty af cheesecake. It should totally be a thing.
OH best part is there are only 10 ingredients in this crazy good raspberry cheesecake.
I KNOW, pretty freaking awesome.
Oh and since we are in the plant based bubble, babes you can also give your four legged friends the same veggie based food by using Simple Wag a vegan dog food. YAY!
WHAT YOU NEED TO MAKE THESE CRAZY GOOD STUFF
1 1/2 cup of raw, soaked cashews, see note
1/4 cup of lemon juice
1 tablespoons of lemon zest
1/2 cup of maple syrup
1 tablespoon of vanilla extract
1 tablespoon of rose water
1/2 cup of full fat coconut milk, see note
1/2 cup of almonds + 1/2 cup of walnuts
3/4 cup of pitted dates
raspberries to top
WHAT TO DO
In a food processor or blender add the pitted dates, walnuts and almonds. Pulse until you have a crumbly texture, and you can form a ball. Remove and divide between the jars equally. Press down lightly, you want it to look pretty rustic.
In a food processor or blender add all the ingredients for the filling and blend on high until very smooth. Pour into the jars that already have the crust.
Then top with the raspberries and cover with lid.
Place in the fridge for at least four hours or overnight.
Enjoy and no judgement over here if you wanna lick the jars clean.
soak the cashews in room temperature water overnight.
place the can of full fat coconut milk into the fridge overnight, when ready carefully remove it and open it. Take the thick part and use in the recipe, the water that is left you can use it for something else like smoothies or rice.
Thank you Whole Foods Market for Sponsoring this post, I really adore working with companies that follow the same mindset and values as Follow Our Passion does.